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September 23, 2014 8 Comments

Homemade Chocolate Pudding….Rich and Delicious!

Homemade Chocolate Pudding

Homemade Chocolate Pudding

My friend, Emily, brought me some of this delicious Homemade Chocolate Pudding after I had my last baby. She brought us dinner and this pudding was supposed to be for dessert.

I snuck one spoonful before dinner and immediately hid it in the back of the fridge. I didn’t even share one bite with my husband or kids. Yep, it’s that good.

After tasting it, I knew I had to have the recipe and messaged her on Facebook to beg for it. She said it was a Betty Crocker recipe for vanilla pudding. She doubled it and did the chocolate variation along with making a few slight changes. I made sure to ask her which brand of cocoa she had used because with cocoa the brand can really make a difference in flavor.

She used Hershey’s regular cocoa.

I have since made this pudding for my family and they love it. We differ in opinions of whether it should be eaten warm or cold. I think it taste amazing cold but the rest of my family likes it warm. You’ll have to test it both ways and let me know which team you’re on.

5.0 from 2 reviews
Homemade Chocolate Pudding....Rich and Delicious!
 
Print
Prep time
5 mins
Cook time
15 mins
Total time
20 mins
 
Smooth, rich and decadent homemade pudding. Much easier to make then you would think. A perfect Gluten Free dessert.
Author: Adapted from Betty Crocker by Emily Pope
Recipe type: Dessert
Serves: 8
Ingredients
  • 1 cup sugar
  • ⅔ cup cocoa (recommend Hershey Brand)
  • 4 tbsp cornstarch
  • ¼ tsp salt + a dash
  • 2 cups of milk*
  • 2 cups half and half (*or use 3 cups milk and 1 cup whipping cream)
  • 4 large egg yolks, slightly beaten
  • 1½ tsp vanilla
Instructions
  1. Crack eggs into medium sized mixing bowl, slightly beat and set aside, near where you will be working at the stove.
  2. In a 2-quart sauce pan mix together: sugar, cocoa, cornstarch and salt. Stir in the milk/half and half or cream, and heat mixture on medium heat stirring constantly.
  3. When mixture begins to thicken and boil. Boil for 1 min.
  4. Pour half of the pudding mixture (slowly) into the slightly beaten eggs. Whisk constantly and also keep stirring the pudding left in the saucepan...you might want a helper for this. Also don't return the sauce pan back to the heat until you have added the egg yolk pudding mixture back to the half left in the sauce pan.
  5. Once the egg yolk pudding mixture has been combined well and is thickening, quickly add it back into the remaining pudding in the sauce pan.
  6. Boil and constantly stir pudding for one more minute. Remove from heat and add vanilla.
  7. Pour into serving dishes and chill for at least one hour...or eat it warm if you prefer.
3.2.2265

Recipe adapted from Betty Grocker Vanilla Pudding

 

Homemade Chocolate Pudding...rich and delicious

The other awesome thing about this recipe is that it is gluten free. So, if you have someone in your life who requires a gluten free diet, you can make their day by making them this delicious pudding!

But gluten free or not, I don’t think their’s a person on the planet whose day wouldn’t look a bit better with a bowl of this pudding somewhere in it.

Keep it Real!!!

Maria

Love pudding? Try this Homemade Tapioca Pudding.

After School Snacks, Desserts/Pies/Cheesecakes, Gluten Free, Jello Salads/Pudding Recipes, Thirty Minute Recipe{Desserts}
Chocolate, Gluten Free, Pudding
8 Comments

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8 Comments

  1. kim p

    September 23, 2014 at 6:57 pm

    There is just no going back once you make homemade pudding!

    to kim p" aria-label='reply to this comment to kim p'>reply to this comment
    • Maria

      September 24, 2014 at 11:11 am

      Amen Sister!

      to Maria" aria-label='reply to this comment to Maria'>reply to this comment
  2. Emily b

    September 24, 2014 at 8:32 pm

    So if I want to substitute with non-dairy milk, does it have to be really fatty milk or high in protein to work? I know regular pudding mixes require a higher protein milk than most non-dairy milks for example.

    to Emily b" aria-label='reply to this comment to Emily b'>reply to this comment
    • Maria

      September 24, 2014 at 10:04 pm

      It will work to a degree because of the cornstarch and egg yolks, but it will not be as creamy or thick. I bet it will still taste awesome though. You could consider adding an extra tablespoon of cornstarch. Coconut milk would probably work the best.

      to Maria" aria-label='reply to this comment to Maria'>reply to this comment
      • Emily b

        October 2, 2014 at 8:17 pm

        The coconut milk worked great! I don’t think I needed the extra cornstarch because it is much thicker than your picture. So yummy!

        to Emily b" aria-label='reply to this comment to Emily b'>reply to this comment
        • Maria

          October 2, 2014 at 9:16 pm

          Awesome! I bet it is delicious! I am going to try coconut milk next time I make it!

          to Maria" aria-label='reply to this comment to Maria'>reply to this comment
  3. Nichole

    January 29, 2021 at 9:13 pm

    Who knew pudding could be so good? I don’t think I will ever be able to eat non-homemade pudding again! I had milk I was trying to use up so I just used 4 cups of that and no half and half or cream. It turned out great!

    to Nichole" aria-label='reply to this comment to Nichole'>reply to this comment
    • Maria

      January 30, 2021 at 5:45 am

      Right! Once you’ve had homemade there’s no going back.

      to Maria" aria-label='reply to this comment to Maria'>reply to this comment

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Welcome friends!

Hi, I'm Maria. A mom of five and a total foodie. My superpower is taking ordinary recipes and making them DELICIOUS. Your family will LOVE these meals! Come cook with me, I promise it will be amazing! Get started here or search my archives below.


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